24 giant macaroni shells
1 1/2 lb. cottage cheese
1/2 c. grated Parmesan cheese
1 egg, beaten
1 c. sliced onion
1 (16 oz.) can tomatoes, drained
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 c. bread crumbs
2 tbsp. parsley
2 tbsp. salad oil
2 cloves garlic, crushed
3 (8 oz.) cans tomato sauce
1 tsp. dried basil

In a 4-quart saucepan, cook shells and 2 teaspoons salt in 2 quarts boiling water 25 minutes, drain and rinse.

Meanwhile in a medium bowl, mix cottage cheese, crumbs, Parmesan, salt, parsley and egg until blended.

In large skillet, heat oil, and saute onion until golden. Add garlic, tomatoes, tomato sauce, oregano, and basil; stir well and bring to a boil. Reserve 1 cup of sauce for later. Pour remaining sauce into 9x13 inch baking dish. Preheat oven to 375 degrees. Spoon cheese mixture into shells.

Arrange shells, cheese side up, in tomato sauce. Pour 1 cup of reserved sauce on top. Cover with foil. Bake 30 minutes. Remove from oven, sprinkle with remaining Parmesan. Return to oven, bake uncovered 15 minutes or until cheese is browned. Makes 6 servings.